Kuku Stuffed Beef Tenderloin Recipe

Name: Kuku Stuffed Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1/2 large onion, thinly sliced; 1/2 cup parsley leaves, packed; 1/2 cup cilantro leaves, packed; 1/4 cup dill fronds, packed; 3 medium leaves romaine lettuce, very thinly cut crosswise; 1/4 cup thinly sliced (crosswise) scallion greens; 3 tablespoons fine bread crumbs or all-purpose flour; 1/4 teaspoon ground turmeric; 1/4 cup barberries (optional, see note); 1 large egg, lightly beaten; Salt; ground black pepper; 2 beef tenderloins, about 2 1/2 pounds each, trimmed; 2 teaspoons sumac; 1/2 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon cinnamon; 1/2 teaspoon ground cardamom

Servings: persons

1/4 cup vegetable oil
1/2 large onion, thinly sliced
1/2 cup parsley leaves, packed
1/2 cup cilantro leaves, packed
1/4 cup dill fronds, packed
3 medium leaves romaine lettuce, very thinly cut crosswise
1/4 cup thinly sliced (crosswise) scallion greens
3 tablespoons fine bread crumbs or all-purpose flour
1/4 teaspoon ground turmeric
1/4 cup barberries (optional, see note)
1 large egg, lightly beaten
Salt
ground black pepper
2 beef tenderloins, about 2 1/2 pounds each, trimmed
2 teaspoons sumac
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon ground cardamom

1
Preheat oven to 350 degrees.
2
Pour oil in ovenproof skillet on medium-high heat, fry onion until crisp and golden.
3
Drain on paper towels and reserve oil in pan.
4
In a food processor, mince parsley, cilantro and dill.
5
Combine in bowl with onions, romaine, scallions, bread crumbs, turmeric and barberries, if using.
6
Add beaten egg and mix just until combined.
7
Season lightly with salt and pepper.
8
Make a slice lengthwise down middle of each tenderloin to about 1/2 inch from bottom, to open like a book.
9
Season all sides with sumac and a mix of cumin, coriander, cinnamon and cardamom.
10
Put herb mixture into opening of meat (it will be very full) and tie with twine at 1-inch intervals.
11
Return skillet to high heat.
12
When pan is hot, add tenderloins, turning to sear on all sides until browned.
13
Transfer skillet to oven.
14
Cook until an instant-read thermometer inserted into thickest part of meat (not the stuffing) reads 130 degrees for medium-rare, 20 to 25 minutes.
15
Transfer tenderloins to a warm platter, cover lightly with foil and allow to rest for 10 minutes.
16
Cut into slices, discarding butchers twine, and serve.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1/2 large onion, thinly sliced, 1/2 cup parsley leaves, packed, 1/2 cup cilantro leaves, packed, and more.

Yes, Kuku Stuffed Beef Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kuku Stuffed Beef Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions